If you’re looking to bring something rich, cozy, and absolutely unforgettable to your fall table, these Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce are exactly what you need. This dish is comfort food at its most elevated—a perfect harmony of nutty gouda, velvety pumpkin, and a luxurious brown butter sage sauce that tastes like a warm hug from autumn.

Each shell is loaded with creamy cheese and spiced pumpkin, baked until golden, and topped with an Alfredo sauce so fragrant and silky, it’s hard to believe it’s this easy to make. Whether you’re planning a Thanksgiving twist or a weekend indulgence, this recipe will absolutely impress.

Why You’ll Love This Pumpkin Gouda Stuffed Shells Recipe

This isn’t your typical pasta dish. The gouda adds a smoky richness, while the pumpkin brings a smooth earthiness that makes each bite taste like fall in the best way. The brown butter sage Alfredo isn’t just a topping—it’s the magic that ties everything together with its nutty aroma and buttery depth.

Perfect for meatless nights, family gatherings, or just to cozy up on a cool night, this recipe will be your new go-to pasta favorite.

What Kind of Shells Should I Use?

Go for jumbo pasta shells so they can hold a generous amount of the pumpkin gouda filling. You’ll want ones that keep their shape after boiling so they don’t tear when stuffed. Cook them al dente since they’ll finish baking in the oven. Brands like Barilla or De Cecco work great and hold up well for stuffing.

Ingredients for the Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

You only need a few pantry staples and fall-forward ingredients to make this cozy dish sing. Make sure to use high-quality cheese and fresh sage—it makes all the difference.

Jumbo pasta shells – They’re the base of the dish and cradle all that creamy filling.
Pumpkin puree – Adds creamy texture and earthy sweetness.
Shredded gouda cheese – Melts beautifully and adds nutty richness.
Ricotta cheese – Creates the creamy base of the filling.
Parmesan cheese – For depth and sharpness, used in the filling and sauce.
Egg – Helps bind the filling together.
Salt and pepper – Simple seasoning that enhances all the fall flavors.
Nutmeg – Just a pinch adds a subtle warm spice.
Unsalted butter – For browning and creating that golden, nutty Alfredo sauce.
Fresh sage leaves – Infuses the butter with earthy, herbal flavor.
Heavy cream – Builds the body of the Alfredo sauce.
Garlic – Adds a punch of aromatic depth to the sauce.

Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce (1)

How To Make the Pumpkin Gouda Stuffed Shells With Brown Butter Sage Alfredo Sauce

Step 1: Boil the Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells until al dente, then drain and set aside on a baking sheet to cool slightly.

Step 2: Make the Filling

In a mixing bowl, stir together the pumpkin puree, shredded gouda, ricotta, half of the Parmesan, egg, salt, pepper, and a pinch of nutmeg. Mix until smooth and creamy.

Step 3: Prepare the Brown Butter Sage Alfredo Sauce

In a large skillet, melt butter over medium heat. Once it begins to foam, toss in the sage leaves and swirl until the butter browns and smells nutty. Add minced garlic and stir for 30 seconds. Pour in the heavy cream, reduce heat, and simmer until thickened. Stir in the remaining Parmesan and season with salt and pepper.

Step 4: Fill and Assemble

Preheat the oven to 375°F. Spoon the filling into each shell and arrange them in a buttered baking dish. Pour the Alfredo sauce evenly over the shells.

Step 5: Bake

Cover the dish with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes, until the top is lightly golden and bubbling.

How to Serve and Store These Pumpkin Gouda Shells

This dish is as good the next day as it is fresh out of the oven. Serve the shells warm, topped with extra sage leaves or a sprinkle of fresh cracked pepper.

You can make it ahead and refrigerate before baking. Leftovers keep well in an airtight container for up to 3 days. To reheat, add a splash of cream or milk and warm it in the oven or microwave until heated through.

This recipe makes about 4 to 6 servings, depending on portion size—perfect for a cozy family dinner or a small gathering with friends.

What to Serve With Pumpkin Gouda Stuffed Shells?

Roasted Brussels Sprouts with Balsamic Glaze

The bitterness of Brussels sprouts pairs beautifully with the creamy sweetness of the shells.

Garlic Bread or Focaccia

Something crusty and garlicky is perfect to mop up that Alfredo sauce.

Pear and Walnut Salad

Add some freshness with mixed greens, juicy pears, and crunchy walnuts.

Apple Cider Glazed Carrots

A sweet side that amplifies the fall flavors on your plate.

Crispy Prosciutto or Bacon

Serve a few pieces on the side if you want to add a salty crunch.

Buttery Green Beans with Almonds

Light and snappy, they add a fresh balance.

A Chilled Glass of Chardonnay

If you’re enjoying wine, a buttery white like Chardonnay pairs perfectly.

Want More Pasta Ideas with Fall Flair?

If you’re loving the cozy pasta vibes, here are a few more recipes to keep your comfort food cravings satisfied:

Creamy Beef and Shells Recipe when you’re in the mood for something hearty.
Cheesesteak Tortellini in Rich Provolone Sauce for a savory twist.
Stovetop Creamy Ground Beef Pasta as an easy weeknight go-to.
Creamy Ground Beef Alfredo Pasta if you want a rich Alfredo variation.
Mushroom Mozzarella Bake for a vegetarian-friendly comfort dish.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it whenever you’re in the mood for a cozy, creamy pasta night.

Let me know how yours turned out in the comments. Did you try adding pancetta or a splash of white wine? Or did you go all-in on the creamy goodness as-is?

I love hearing how these recipes become yours. Ask your questions or share your tips so we can all cook smarter together.

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